1 9-oz package refrigerated four-cheese ravioli or tortellini 12 ounces yellow summer squash, halved lengthwise and cut into ½ in slices 3 ½ cups fresh baby spinach ½ cup torn fresh basil ¼ cup bottled Caesar Parmesan vinaigrette salad dressing 2 Tbsp water Shredded Parmesan cheese (optional)
Ravioli with Spinach Pesto Nutrition per serving: 218 calories, 6g fat, 31g carbohydrate, 3g fiber, 11g protein, 525mg sodium Makes 4 servings
1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking time. Drain. 2. Meanwhile, for pesto, in a blender combine spinach, basil, salad dressing and the water. Cover and process until smooth, stopping to scrape down sides as needed. 3.
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Toss ravioli mixture with pesto. Sprinkle with Parmesan cheese.